New Year Wheat Porter
Source: Tim Neall
Recipe added: 03/20/97
I think it is a halfway decent beer. I am not sure if is closer
to a stout or to a porter, I think porter.
The cocoa flavor is very subtle and the cinnamon adds a little
spice to the finish of the beer. It is lighter in body than
I expected. Some have told me it is a little too brash tasting
but I think that it goes pretty well with chocolate cake,
ice cream, etc. It also would have been improved by liquid
yeast, but since this is my first attempt at recipe formulation
I decided to use dry yeast.
Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.060
Finishing Gravity: 1.020
Time in Boil: 65 minutes
Primary Fermentation: 3 days
Secondary Fermentation: 10 days
- 3.3 lbs Muntons Wheat Extract
- 3 lbs. amber DME
- 1/2 lb roasted barley
- 1/2 lb Black patent malt
- 12 oz. crushed crystal malt
- 3 TBSP cocoa
- 2 cinnamon sticks
- Use any type of hops that you might use for a traditional
- Dry ale yeast
Steep the specialty grains at 150 for twenty minutes.
Remove and bring 6 gallons of h20 to a boil. Add 1/2
boiling hops, extracts and cocoa. At thirty minutes add
second 1/2 of boiling hops. At 45 minutes add finishing hops.
Add cinnamon for the last 10 minutes of the boil.
Chilled with immersion chiller.
Pitch and ferment.
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